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Spicy Peanut Soup
1 Min Read
Diane Ridge
YIELD: 8 gallons
2 oz. sesame oil
10 lbs. onion, small dice
4 oz. garlic, chopped
3 oz. Sambal Oelek
3 oz. curry powder
2 oz. cumin
2 oz. coriander
1/2 gal. sherry
64 oz. soy sauce
5 lbs. peanut butter
12 cans coconut milk
40 oz. honey
6 gals. vegetable stock
10 oz. rice wine vinegar
2 bunches fresh cilantro, chopped
Peanuts, dry roasted, used for garnish as desired
Heat oil, then add onions, garlic, Sambal Oelek, curry, cumin and coriander. Sautè 4-5 minutes.
Whisk in the sherry, soy sauce, peanut butter, coconut milk, and honey.
Add the vegetable stock and bring to a boil. Reduce heat and let simmer for 30 minutes.
Stir in vinegar, season with salt and pepper. Garnish with cilantro and peanuts.
From Chef Craig Mombert, Davidson College, Davidson, N.C.
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